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Grilled Aubergine with Miso

  • Serves4
  • DifficultyEasy
3 aubergines, cut into 2cm round slices
Oil, for brushing
4 tbsp white miso
2 tbsp mirin
2 tbsp light soy sauce
2 tbsp sugar
Sesame seeds and grated daikon, to garnish

For the Dressing

4 tbsp light soy sauce
1 tbsp rice vinegar or white vinegar
1 tsp sesame oil
1 tbsp mirin
1 tsp sugar

Cut eggplants in half lengthways. Score the flesh side with diagonal cuts about 1/2cm deep. Brush eggplant on both sides with sesame oil.

Combine ingredients for glaze.

Grill eggplant on the cut side first for two to three minutes until browned. Turn over. Smear top side (flesh side) with two teaspoons. Grill second side about four to six minutes until eggplant is cooked through and browned.

Preheat the grill. Grill for one minute, watching carefully - the miso should just puff a bit and brown a bit.

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